Lemon Cheesecake Mousse

The lemon cheesecake mousse is the usual dessert, presented in an original way. It can be made using the leftover filling of a lemon cheese cake that we have prepared, although here we explain how to make it by making the filling from the beginning. Thus, this recipe is ideal to enjoy with the family, for friends’ gatherings or even for a special meal. Enjoy it!

Option 1: Lemon Cheesecake Mousse

Ingredients:

• 250 ml of liquid cream to whip
• 270 g of creamy Philadelphia cheese
• 1 tbsp. lemon zest
• 4 large eggs
• 200g sugar
• 100 ml lemon juice
• 80 g butter
• 1 tsp. vanilla extract

For the graham cracker crumbs in your lemon cheesecake mousse

• ½ cup diced graham crackers
• 2 tbsp. of sugar
• 2 tbsp. butter, softened at room temperature

Process:

• Wash the lemons with cold water and grate the skin, being careful not to grate the white part.
• Second, squeeze the juice from the lemon and strain it to remove the pulp.
• Then cut the butter into small pieces.
• In a bowl, mix the eggs with the sugar until smooth.
• Finally, add the lemon juice, the zest and beat for 1 or 2 minutes.

• Place the bowl in a double boiler over a saucepan with boiling water while continuously stirring the cream until it thickens (approximately 15 minutes). Thus, it should be left with a consistency similar to that of custard.

To follow…

• Strain the cream to remove the lemon peel and, thus, any lumps that may have remained.
• Then add the butter bit by bit, letting it melt with the heat of the cream. Stir until a uniform mixture remains.
• Next, let this cream cool in the fridge.
• Aside, whip the liquid cream until it becomes a thick cream.
• Once the lemon cream has cooled, put it in a blender container, add the cream cheese and beat until smooth.
• Also add the vanilla extract and mix until everything is well incorporated.
• Then, with the help of a spatula, add the whipped cream little by little to the cream cheese mixture. Mix then until the ingredients are well incorporated and reserve.
• Also, mix the chopped cookies with the sugar and the softened butter.
• In small cups, place a small layer of cookie crumbs, fill the glass with the lemon mousse and sprinkle a few crumbs on top.

• It’s ready!